Sunday, April 21, 2013

Strawberry Frozen Yogurt Recipe!


  • 3 cups washed, quartered strawberries (about 1 1/2 pints)
  • Zest of one lemon, removed with a vegetable peeler (see note above)
  • 3/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 2 cups Greek (strained) yogurt
  • Lemon juice to taste, if needed


  1. Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.

  2. Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.

  3. Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.

  4. Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.


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